Sobacha Whipped Cream

Weigh the powdered gelatin into a bowl and pour in the cold water, whisking to ensure the mixture is smooth and homogeneous.
Let set for 1 hour in the refrigerator.
Melt at 55°C, then let set at 4°C for 24 hours.

Bring the cream to a boil and steep the sobacha for 30 minutes, covered.
Heat the milk and sugar over low heat until it comes to a boil. Remove from heat and add the gelatin mixture to melt it.
Strain the cream and add the remaining amount of cream.
In a deep bowl, combine the mascarpone and strained cream, then add the gelatinized milk.
Blend immediately with an immersion blender.
Cover with plastic wrap and let set at 4°C for 12 hours before use.